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Lidia's Kitchen Previous Broadcasts

My Favorite Braises (Episode #419H)

KQED Plus: Tue, Apr 24, 2018 -- 8:30 AM

Braising is a preferred technique in Lidia's kitchen and today she prepares one rich braised meat dish, along with two braised vegetable choices for the home cook. Recipes include: beef braised in barolo; a braised kale with bacon; and finally braised cauliflower.

Summer Picnic (Episode #526H)

KQED 9: Sat, Apr 21, 2018 -- 12:30 PM

Italians love a good picnic, and Lidia shares some of her favorite picnic foods from her childhood. The menu includes herb frittata rollups, a must-have finger food rolled up with a layer of flavor packed pesto. Lidia's pasta salad with tomato, mozzarella and green beans is a hearty pasta salad that is perfect for any picnic. Her blueberry and ricotta parfait is made with homemade ricotta, blueberry sauce, candied almonds and cake.

It's Pasta Night! (Episode #503H)

KQED 9: Wed, Apr 18, 2018 -- 7:30 PM

Everyone loves pasta, and today Lidia shows the fun and economical way to make all of your friends and family happy at the dinner table with a pasta party. On the menu is spaghetti with anchovies and breadcrumbs, a delicious southern Italian favorite; pasta chinja - a heart-warming baked pasta with tomato sauce, meatballs and egg. Finally, Lidia shares her panzanella calabrese, a refreshing tomato and onion salad that is perfect for summer months.

Repeat Broadcasts:

  • KQED 9: Thu, Apr 19, 2018 -- 1:30 AM

Cheese (Episode #418H)

KQED Plus: Tue, Apr 17, 2018 -- 8:30 AM

Italians love cheese, and with more than 460 varieties made in Italy, it leads to many mouth-watering cheesy recipes. In this episode, Lidia shares her cheese baked in a crust:gorgonzola wrapped with puff pastry and baked as crispy cheesy bites; celery, artichoke and mortadella salad: a flavorful and fresh mix of celery, artichoke and mortadella; and finally meatloaf ricotta: a family favorite meatloaf dish packed with three different cheeses.

A Summer Shindig (Episode #525H)

KQED 9: Sat, Apr 14, 2018 -- 12:30 PM

Summertime is dinner party season, and Lidia loves to serve family style meals. Today, she creates a summer menu fit for any celebration. The menu includes grilled skewers of shrimp spiedini with zucchini and tomato salsa, steamed summery green beans with mint pesto and berry tiramisu. Lidia's summer berry twist is one of the most famous Italian desserts.

Fish Fiesta (Episode #502H)

KQED 9: Wed, Apr 11, 2018 -- 7:30 PM

Fish is a staple on Lidia's table all year long, and she loves to plan a dinner that showcases the best and freshest of seafood. The menu is diverse today, as she prepares mussels with fennel and saffron, a fun and elegant dish that is served with grilled bread; cucumber salad, a refreshing salad dressed with sweet honey, tangy vinegar and crunchy celery; and finally baked striped bass with lemon sauce made with cheese flavored breadcrumbs and baked to golden perfection. Her grandson Lorenzo joins her as a guest in the kitchen.

Repeat Broadcasts:

  • KQED 9: Thu, Apr 12, 2018 -- 1:30 AM

Vegetable Favorites (Episode #417H)

KQED Plus: Tue, Apr 10, 2018 -- 8:30 AM

Italy is a garden year round, and Lidia celebrates an array of beautiful vegetable dishes including: celery stalks stuffed with gorgonzola and apples; an elegant asparagus and scallion salad; a refreshing fava sesame dip, that pairs beautifully with flat breads and finally a linguine with swisschard made with walnuts and creamy fresh ricotta.

Cocktail Party (Episode #524H)

KQED 9: Sat, Apr 7, 2018 -- 12:30 PM

Italians love to celebrate life, family and friends. Lidia teaches how to keep guests feeling happy with a few of her favorite party tricks. The menu includes spicy stuffed clams with cheesy breadcrumbs, Italian deviled eggs made with salsa verde and meatless meatballs with cheese and quinoa, an addictive bite-size snack. For a little extra fun, she also shows some of her favorite fruity spritzers.

Italian American Classics (Episode #501H)

KQED 9: Wed, Apr 4, 2018 -- 7:30 PM

Lidia cooks up two Italian American favorites today in her kitchen - lasagna with ricotta and fresh mozzarella, baked to golden perfection and eggplant parmigiana stacks, pan fried and made with fresh tomato sauce and mozzarella. To round out the menu, she shares a perfect simple salad, traditionally eaten at the end of the meal in her Italian kitchen.

Repeat Broadcasts:

  • KQED 9: Thu, Apr 5, 2018 -- 1:30 AM

Sweet and Savory (Episode #416H)

KQED Plus: Tue, Apr 3, 2018 -- 8:30 AM

It's all about the balance today as Lidia pairs some unexpected ingredients that result in the best of flavors. She starts the meal with her prosciutto and fig bruschetta: grilled bread topped with a salty sweet combination of prosciutto and fig jam; spaghetti with fennel and bitter greens: spaghetti tossed with fennel, escarole and a splash of balsamic; chocolate anise biscotti: the "twice cooked" Italian cookie made with chocolate and anise.

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